This long-time favorite winter recipe pre-dates our lives as parents, so I can’t promise your kids will love it, but I can promise you will. It’s a modified version of Todd English‘s yummy White Bean Soup from his cookbook The Figs Table — pure garlicky goodness.

Todd English’s White Bean Soup (Mostly)

2 tablespoons olive oil

1 carrot, peeled and finely diced

3 garlic cloves, chopped

2 celery stalks, diced

1 tablespoon chopped fresh rosemary

1/2 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 head roasted garlic, peeled

4 cups cooked cannellini beans, rinsed and drained

1 1/2 cups chicken broth (we like a thicker soup, but tweak the bean/broth ratio if you want more liquid)

1 bunch spinach, washed and torn apart.

Place a large stock pot over medium heat and, when it’s hot, add the oil. Add the carrot, garlic, celery, rosemary, red pepper flakes, salt, and pepper and cook until the veggies become translucent, about 10 minutes.

Add the roasted garlic, beans, and chicken broth and raise the heat to high. Bring to a boil and lower the heat to low. Simmer, uncovered, for 20 minutes.

Place half the soup in a blender or food processor and pulse until the mixture is thick but not completely smooth. Return it to the stockpot. (We use an immersion blender — tool extraordinaire! — right in the stockpot instead of transferring to food processor and back. Whatever floats your boat.)

Add the spinach and cook until wilted. Serve immediately.

What are some of your favorite go-to winter recipes? We’d love to hear!